| Mar 31, 2011
| 9:00 PM
Working with food isn't a job for sissies. One must be innovative, artistic, competitive, patient, flexible and competent. The hours are long and the competition stiff. Sacrifice? Required. Taking risks? Also required. How does one succeed against such...
| May 6, 2011
| 8:13 PM
NEWPORT BEACH — From her mother's kitchen "classroom," a top culinary school in New York and then hosting a national radio program, local resident and celebrity chef Jamie Gwen owes the journey to her most loyal fan: her mother.
"We have been...
| May 19, 2011
Wine, woods, and weather that sounds like it should be just wonderful.
With all that to offer, organizers of this weekend's Wine in the Woods festival wonder why anyone would opt to hang out with a bunch of horses and a centaur named Kegasus when they're...
| Feb 10, 2011
When Rene Verdon became the first professional chef to work in the White House, in 1961, dining with the president was given an early 1800s spin: Outside caterers were replaced by an in-house operation that harked back to Thomas Jefferson's day....
| Apr 10, 2012
| 12:56 PM
After 42 years, the old El Cid taco place near Congress Theater in Logan Square is being reinvented.
Owner Jose Gonzales, who was born and raised in Cuba, bought out his business partners to pursue a new venture close to his heart: Paladar (2115 N....
| Apr 18, 2012
| 9:44 AM
Food lends itself to good writing because, as M.F.K. Fisher so famously wrote long ago, writing about food often means writing about “other, deeper needs for love and happiness.” In defense of her craft and her subject, she declared: “...
| Jan 12, 2012
At first glance, the story in the local paper seemed to have been written for me: "Decorating With Books." My house is swamped with cookbooks, they're stacked on just about every horizontal surface and, yes, some are even arranged on shelves. So I thought...
| Dec 17, 2011
| 7:21 PM
With her first book on stitchery, needlework instructor Erica Wilson revived a craft and helped invent a publishing category.
Her 1962 hardcover book, "Crewel Embroidery," both popularized the pursuit and helped transform her into "America's first lady...
| Dec 22, 2011
It's become a tradition at the L.A. Times Food section: Every year, we run a holiday essay by a noted Southern California writer reflecting the unique nature of the way we celebrate the season. This year's is by Janet Fitch, whose novels include the best-...
| Jun 13, 2011
| 10:30 AM
Worried you won't be able to savor the Escoffier-inspired food of "1906 Paris" at Grant Achatz's Next restaurant? Take a deep breath: You can now turn to the long-dead French chef for direction as John Wiley & Sons issues a new edition of the classic...
| Jun 13, 2011
| 4:10 PM
I have too many cookbooks. My four Ikea bookcases are stuffed, with books piled on top of them. More books are stacked on my coffee tables and on the floor. What am I to do?
That's why a San Francisco Chronicle story by Amanda Gold called "Recipe for...